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Chicken Pineapple Stackers with Sweet and Sour Sauce

Chicken Pineapple Stackers with Sweet and Sour Sauce

Time Involved
< 35 min
# of Ingredients
Skill Level
package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts
1 tsp (5mL) 
Dijon mustard
2 tsp (10mL) 
Vegetable oil
¼ tsp (1mL) 
Each salt and pepper
2 tbsp (30mL) 
Butter, divided
(14 oz/398 mL) Can pineapple rings, drained, reserve juice
Slices Gouda, Swiss or Old Cheddar cheese
2 tbsp (30mL) 
Apricot jam
2 tbsp (30mL) 
Soy sauce
1 cup (250mL) 
Reserved pineapple juice
3 tbsp (45mL) 
2 tsp (10mL) 
Rice wine vinegar
Salt and pepper to taste

PREHEAT oven 375°F (190°C).

COMBINE mustard, oil, salt and pepper in a large zip lock bag. Add chicken and massage until chicken is coated. Melt 1 tbsp (15 mL) butter in large fry pan over medium heat; add chicken and pan fry for approximately 2 minutes per side until golden brown. Remove and place in a single layer in a 9x13–inch (3.5 L) baking dish.

MELT remaining butter in fry pan; add pineapple rings and fry until golden brown. Remove and place on top of chicken. Top with slices of cheese.

BAKE in preheated oven for 15 – 20 minutes until chicken has reached a minimum internal temperature of 170°F (77°C) and cheese has melted.

PREPARE sauce while chicken is cooking.

PLACE all sauce ingredients in small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 15 – 20 minutes, stirring occasionally, until sauce is thickened and reduced. Taste and adjust sweet sour balance with extra rice wine vinegar if too sweet.

TIPS:Extra pineapple can be chopped finely and added to sauce for an extra hit of pineapple. Replace sauce recipe with your favourite ready prepared sauce.

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